Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.

INGREDIENTS
  • 1 lb of white beans�Cannellini or Great Northern�about 2 1/2 cups
  • 2 quarts of water
  • 2-3 lbs of smoked ham hocks or shanks
  • 2 teaspoons Herbes de Provence, or Italian seasoning
  • 1 Tbsp olive oil
  • 1 cup of diced onions (about 1 small onion)
  • 1 cup chopped celery (about 2-3 ribs)
  • 2/3 cup chopped carrots (about 1 medium carrot)
  • 2-3 cloves garlic, minced
  • Tabasco sauce
  • Salt and pepper
  • Fresh parsley

METHODS
  • Soak the dry beans in hot water Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.
  • Make the ham broth While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
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